This is one of my favorite fudge recipes - chocolate, peanut butter, caramel, and nougat - homemade Snickers fudge!
My favorite Snickers fudge recipe! A delicious Christmas treat!
This is my kind of fudge! Many traditional, plain fudge recipes are too chocolaty and rich for me. I know, I know, for many of you that is a good thing. But fudge with a caramel layer? Yes, please! These delightful, layered treats are like a rich, homemade Snickers candy bar.
The amount of peanut butter flavor can be adjusted according to taste. I prefer to either omit or add just 1 tablespoon of the peanut butter in the nougat layer. It is definitely delicious either way though!
I recommend using high quality and delicious chocolate chips for this recipe. My favorite milk chocolate chips are Guittard. They usually go on sale sometime during the holiday baking season at one of my local grocery stores.
This recipe is all about layering on the deliciousness. Each simple layer sets up in the freezer while you prepare the next layer. You will want to keep the fudge cold or it will start to “melt.” When I give these treats to neighbors and friends, I make a little note letting them know to keep it refrigerated.
While it may look complicated with the 4 layers, it is actually still pretty simple. The chocolate layers only take about 2 minutes to prepare and the caramel layer is only as long as it takes the caramel to melt. The nougat layer is where most of the ingredients come into play, but it takes less than 10 minutes still.
Gather up your ingredients and supplies, including a spatula for spreading the layers, and make space in your freezer!
Speaking of the freezer, one of the perks of this Snickers fudge is that you can make it in advance and just keep it in the freezer for up to a week, maybe longer. Then just remove from the freezer about 10 or 15 minutes before serving.
You might also like this easy Reese’s fudge recipe.
Would you like to see more of our recipes?
Subscribeto ourweekly recipe email.
Snickers Fudge Recipe
This is one of my favorite fudge recipes - chocolate, peanut butter, caramel, and nougat - homemade Snickers fudge!
Print Rate
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Serves: 80
Adjust Servings: 80
Ingredients
2nd Layer - Nougat:
- 4 tablespoons butter
- 1 cup sugar
- ¼ cup evaporated milk
- 1 ½ cups marshmallow creme about 7 ounces
- 1 tablespoon to 1/4 cup creamy peanut butter depending on preference (optional)
- 1 teaspoon vanilla
- 1 cup salted peanuts chopped
Instructions
Line a 9x13 pan with parchment paper.
In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave for 30 seconds and stir. Microwave again for 30 seconds and stir until creamy and smooth. You may need to repeat microwaving one more time. Pour the chocolate mixture in an even layer into the bottom of the prepared pan. Place pan in freezer.
In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter (if adding), and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top.
Refrigerate for at least 1 hour, or freeze for 30 minutes, before serving. Lift the parchment paper and fudge out of the pan and cut the fudge into small squares when ready to serve. Keep refrigerated or frozen.
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Sodium: 34mg | Fiber: 1g | Sugar: 9g
Recipe Adapted From: Pip and Ebby
FAQs
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What are the ingredients in Snickers chocolate? ›
INGREDIENTS: SUGAR, PEANUTS, GLUCOSE SYRUP, SKIMMED MILK POWDER, COCOA BUTTER, COCOA MASS, SUNFLOWER OIL, PALM FAT, LACTOSE AND PROTEIN FROM WHEY (FROM MILK), WHEY POWDER (FROM MILK), MILK FAT, EMULSIFIER (SOYA LECITHIN), SALT, COCONUT OIL, EGG WHITE POWDER, NATURAL VANILLA EXTRACT, MILK PROTEIN, MILK CHOCOLATE ...
What to do with failed fudge? ›
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
How do you make fudge creamy and not grainy? ›
Grainy Fudge
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
Do you stir fudge when it's boiling? ›
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Can I fix fudge that didn't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
Why does fudge fail? ›
Homemade Fudge Doesn't Always Set
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
How long does it take for fudge to fully set? ›
Beware the recipe that tells you to chill the fudge to ensure it sets. Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war.
Why did Snickers change their name? ›
Snickers was actually named the Marathon mar in the UK between 1967-1990 because the original name rhymes with 'knickers' - so to avoid controversy, they decided to change it. In 1990 Mars wanted universal names for its products so the firm changed it back to Snickers.
It's hard to imagine a deviation from the classic 1930s candy bar (first sold for just five cents in Illinois), but Mars Inc. has just announced a new flavor that takes us all the way back to Grandma's antique candy dish: Snickers Butterscotch Scoop.
Why is Snickers called Snickers? ›
In 1930, Mars introduced Snickers, named after the favorite horse of the Mars family. The Snickers chocolate bar consists of nougat, peanuts, and caramel with a chocolate coating.
What happens if you over stir fudge? ›
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.
Why won't my 3 ingredient condensed milk fudge set? ›
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
How to make fudge more moist? ›
One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: A bowl of water. A damp paper towel.
What makes high quality fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
What gives fudge its firm texture? ›
Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
What is the ball method fudge? ›
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
